Chickpeas Swiss Chard Stew Recipe

I absolutely adore this recipe because it’s a cozy, plant-based delight that’s as nourishing as it is flavorful, with the spices creating a warm and inviting aroma that fills my kitchen. Plus, it’s a total win for meal prep, making my busy weekdays easier while still letting me indulge in a hearty and wholesome stew.

I adore crafting hearty and healthful meals, and Chickpeas Swiss Chard Stew is one of my all-time favorites. This stew is packed with fiber-rich chickpeas and vitamin-rich Swiss chard, making it as wholesome as it is tasty.

For a cozy meal, you can’t go wrong with the warm and spicy flavor—thanks to ground cumin, paprika, and cayenne pepper—that this stew offers. A splash of lemon juice adds brightness and balance to the dish, while fresh parsley gives it a pop of flavor that’s oh-so-nice.

Ingredients

Olive Oil:
Monounsaturated fats, which are found in abundance, make heart health even better.

Chickpeas:
Promoting digestive health and a sense of fullness, this food contains ample amounts of protein and fiber.

Swiss Chard:
Replete with vitamins A and K, promotes the health of eyes and the strength of bones.

Diced Tomatoes:
Impart zest and vitamin C, strengthen immune function.

Garlic:
These are antioxidant benefits, which help boost immunity and cardiovascular health.

Lemon Juice:
Delivers vitamin C, provides brightness and acidity in dishes.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 bunch Swiss chard, stems removed and leaves chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, over medium heat, heat the olive oil. Add the onion, chopped, and sauté until soft and translucent, about 5 minutes.

2. Minced garlic, ground cumin, paprika, ground coriander, and cayenne pepper go into the pot next. Stir to combine and cook for 1-2 minutes until the spices are fragrant.

3. Add the drained chickpeas and cook for another 2-3 minutes so they can absorb the flavors of the spices.

4. Add the Swiss chard leaves that have been chopped to the pot, and cook until they show signs of wilting, which should take about 3-4 minutes.

5. Add the tomatoes that have been diced and mixed with their juices, and in a combined form of all the ingredients, give it a stir.

6. Pour the vegetable broth into the pot and season it with salt and pepper to taste. Get the mixture to a rolling boil.

7. When the liquid reaches a rolling boil, decrease the heat to low and allow the stew to simmer for 20-25 minutes. Stir the mixture now and then to ensure even cooking.

8. Following the thickening of the stew and the melding of the flavors, stir in the lemon juice for a bright finish.

9. If necessary, taste and adjust the seasoning with additional salt and pepper.

10. Serve the stew piping hot, finished with a sprinkling of chopped fresh parsley. This not only adds a bright pop of color to the dish but also an extra layer of flavor.

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Can opener
7. Colander or strainer
8. Ladle

FAQ

• Q: Can I use dried chickpeas instead of canned?A: Yes, you can use dried chickpeas. Soak and cook them beforehand until tender before proceeding with the recipe.
• Q: Is there a substitute for Swiss chard?Yes, you can use spinach or kale as a substitute for Swiss chard in this stew.
• Q: Can I make this stew ahead of time?This stew can definitely be made in advance and kept in the fridge for 3 days, at the most.
• Q: Can this be made into a vegan recipe?A: If you adhere to the specified components, this recipe is completely plant-based.
• Q: How can I adjust the spiciness?You can adjust the cayenne pepper to your taste or leave it out entirely for a milder stew.
• Q: What is the best way to serve this stew?A: Present it sizzling, with the possible addition of some toasty bread or rice to make it a more substantial dish.

Substitutions and Variations

Utilize avocado oil or coconut oil in place of olive oil.
Use shallots or leeks in place of onion for a milder flavor.
Substitute kale or spinach for Swiss chard.
Substitute canned tomatoes with fresh; use approximately 2 cups of chopped fresh tomatoes.
To make vegetable broth, you can use chicken broth or water with a vegetable bouillon cube.

Pro Tips

1. Pre-cook the Spices Before adding garlic and spices to the pot, lightly toast the cumin, paprika, and coriander in the oil for 30 seconds to bring out their full flavor. Then add the garlic, ensuring it doesn’t burn.

2. Cook Chickpeas Thoroughly After adding the chickpeas, allow them to simmer a bit longer (around 5 minutes) to enhance their flavor absorption. This helps them soak up the spices and become more tender.

3. Optimize Swiss Chard Texture If you prefer a bit of crunch, add the chard stems (finely chopped) with the onions at the beginning. This will soften them slightly but retain some texture.

4. Enhance with Additional Vegetables Consider incorporating diced carrots or bell peppers for added sweetness and nutrition. Sauté them with the onions if using.

5. Balance Acidity If the dish tastes too acidic due to the tomatoes and lemon juice, add a pinch of sugar or a touch of honey to balance the flavors.